Summer

Asparagus Mimosa

July 24, 2009
Author Notes

This is one of my favorite spring dishes -- blanched asparagus seasoned with olive oil, lemon, coarse salt and pepper, and topped with sieved hard-boiled egg. —Amanda Hesser

  • Serves 4
Ingredients
  • Coarse sea salt
  • 1 1/2 pounds asparagus, trimmed
  • 1 egg
  • Extra virgin olive oil
  • 1 lemon
  • Freshly ground black pepper
  • Maldon sea salt or other flaky sea salt
In This Recipe
Directions
  1. Fill a large pan with water, season with salt and bring to a boil. Fill a large bowl with ice water. Drop the asparagus in the boiling water and cook until just tender, about 4 minutes, then lift out the spears and plunge them in the ice water. Once cool, dry the asparagus on tea towels.
  2. Boil water again and drop in the egg. Cook for 9 minutes, then let it cool before peeling it.
  3. Arrange the asparagus on a platter. Sprinkle on the olive oil, and squeeze over a little lemon juice. Place the egg in a sieve and use the back of a spoon to mash it through the sieve and over the asparagus. (Hence the name -- the fluffy yellow-and-white sieved egg resembles mimosa flowers.) Finish the dish with a coarse grind of pepper and a dash of salt.

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Review
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.